Update: so the new coffee helped a bit and so did filling up the basket with 13 grams of coffee but I still need some help.

For some strange reason, my coffee turns blonde very quick in the morning and does not have a thick crema. Is this because the grind is too coarse? Because of this sometimes the coffee still comes out sour.

If i fit anything over 13 grams of coffee into the double basket, all the coffee gets stuck to the screen in the group head. Any ideas?

Update: so the new coffee helped a bit and so did filling up the basket with 13 grams of coffee but I still need some help.

For some strange reason, my coffee turns blonde very quick in the morning and does not have a thick crema. Is this because the grind is too coarse? Because of this sometimes the coffee still comes out sour.

If i fit anything over 13 grams of coffee into the double basket, all the coffee gets stuck to the screen in the group head. Any ideas?

Your still doing something wrong.... for one thing 13g is too small/little in the double basket and your pry not tamping it completely or evenly since the basket tapers slightly. I just made coffee earlier and ground 18g into the double basket no prob and nothing stuck to the group. Your grinding too coarse, or not tamping right, or something else your doing to cause it to get stuck. All the baskets are the same for the CC1, others dose 15-18g in the double, for some reason your not. I don't remember, but if your using a scale your settings must be way off or scale is broken, get a bunch of nickels (avg 5 grams give or take .1 here and there) and measure.

But either way, forget the scale and grind till a mound is on top of the basket and then swipe around to get it level to tamp. Drop the grind finer until it chokes the machine out or barely drips, and then adjust back from there.

I've been to the point where the machine chokes and only a few drops will come out. When I back off the grinder a bit and everything looks good. Now the next morning, I'll use the same settings and it comes out like crap. Does pulling a shot at 9 PM and a shot at 6 AM make that big of a difference?

I've been to the point where the machine chokes and only a few drops will come out. When I back off the grinder a bit and everything looks good. Now the next morning, I'll use the same settings and it comes out like crap. Does pulling a shot at 9 PM and a shot at 6 AM make that big of a difference?

No idea there, I've seen humidity play some tricks here in South FL but nothing like your describing, I've pulled shots morning and night as well same beans and same grind settings no prob. Really not sure what's up there unless it's a combination of your technique and something wrong/different about those beans and the weather or who knows lol. Way odd...

here's a quick vid I did one day awhile back just to show someone, the lighting made it look lighter (blonder) than it really is and I had it ground a bit too fine but was just something I did fast to take a vid. Shot still tasted great though lol. Click the HD options since the other ones are fuzzy, recorded in HD but I guess YT reverts to like 360 automatically. http://www.youtube.com/watch?v=R9OTlCKj1ZQ&feature=plcp

I actually now put beans in a sandwich ziplock bag (usually half full or so) and squeeze out the air and then seal in pint size ball canning jars. The bags made a big difference as after each use I squeeze out the air and fold vs just sitting in the jars since I have the pint sized. When opened next time the slight oils. I thought about getting a bunch of those 4oz sized ones they have but that would be a pain in the freezer lol.

Doing this I pry adjust the grind micro arm just ever so slightly only like once or twice while a jar is being finished vs like every day or so before in the jars w/o the bag.

If you almost close the ziplocs, you can make a tiny pouch near one end and suck out the rest of the air, making them essentially vacuum sealed.

Also, the 4oz ball jars hold about 45-50gms of beans, so that may be two doubles for you. Depending on when your beans are roasted, you can get them into the jars while they're still degassing, and then if you close them, but not tightly, you can possibly get the jars to where the degassing will allow the CO2 to drive out the residual air overnight, and then seal them tightly in the morning (well, that's what I try to do - lol). Then I stick them in the freezer. However, I use my 4 oz jars for taking small amounts of beans to work. for home use, I use 8 oz jars for decaf and 16 oz jars for regular (I don't mind microadjusting my grinder).

.Always remember the most important thing is what ends up in your cup!

I guess my question is with grinder adjustments. How do you know when to do it? It is based on the result of the pull and if its no good, you adjust the grind and pull again? Seems like such a waste of beans!

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